PEIXE ESCABECHE (GUINEAN FRIED FISH)

Escabeche is the term
usually applied to a method of conserving fried fish. It can be
kept for up to two weeks in a tightly covered container.
Escabeche is also used as a sauce for cooked meats. French fries
are the preferred accompaniment.

FISH

4 (6-ounce) fillets
white fish

juice of 1 lemon (3
tablespoons)

1 teaspoon salt

2 tablespoons butter

SAUCE

2 tablespoons butter

2 large onions, thinly
sliced

juice of 1 lemon (3
tablespoons)

Season fish with lemon
juice and salt on both sides. Let stand 20 minutes. Heat butter
in a large skillet and fry fish until golden on both sides.
Remove from pan and keep warm.

Heat the butter in the
skillet and add the onions. Sauté onions, stirring constantly,
until lightly golden. Add lemon juice; heat, and pour over fish.